Spring Tabbouleh with Beets, Sugar snap peas, Cucumber, Walnut and Pomegranate

Ingredients

• 1 c Cucumber, small, diced
• 1 c Beets, roasted and diced
• 1 c Sugar snap peas, finely sliced with a knife
• 1 c Cooked bulgur, quinoa, farro or barley
• 1 c Chopped Parsley
• 1 ea. Pomegranate, seeded
• ½ c Walnuts, crushed
• ¼ c Mint, chopped
• ¼ c Dill, chopped
• 1 tsp. Cinnamon
• 2 T Olive oil
• Kosher salt, as needed
• Lemon juice, freshly squeezed, as needed